• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Diet » Gluten Free Recipes

    Roasted Cauliflower Hummus

    Published: Dec 30, 2021 by Wendy Polisi Modified: Dec 31, 2021 · 1053 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

    Sharing is caring!

    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    If you're looking for a healthy, delicious dip that's perfect for serving with veggies or crackers, look no further than Roasted Cauliflower Hummus! It's lower in overall calories and carbs than traditional hummus, but the taste and texture are every bit as irresistible as the original. (seriously, this dip is addicting!) Roasting the cauliflower gives the hummus a rich, deep flavor while garlic, lemon, tahini, and seasoning come together to make your taste buds sing.

    Overhead photo of a bowl of cauliflower hummus with crackers, celery, and carrots on a platter next to it and sesame seeds and crushed red pepper flakes on a platter next to it..

    Though I've never been a traditionalist in my kitchen, I'll admit that this Cauliflower Hummus surprised me. I enjoy classic hummus, and I expected the cauliflower variation to be more "hummus-inspired."

    The roasted cauliflower does a beautiful job standing in for chickpeas and creating a dip that is every bit as delicious as the original. Try it once and trust me, you'll be addicted like I am! 

    It makes a great snack, but truth be told, I've been known to make a meal of it.

    (As an amazon associate, I earn from qualifying sales.)

    This recipe is adapted from my fourth cookbook, Everything Vegetarian.

    Why Cauliflower Hummus?

    While chickpeas have health benefits (and I love them), they belong to the legume family. This legume-free cauliflower hummus will be easier to digest for some people.

    Using cauliflower as the base makes this hummus lower in overall calories and carbs. I always appreciate being able to enjoy a larger serving size!

    Because this Roasted Cauliflower Hummus recipe tastes so much like the classic version, it's great for parties or game-day spreads. 

    If you serve it with veggies (like cucumber, celery, red pepper, or carrots), crackers, and pita, most people will never know the difference.

    Ingredients for Making Cauliflower Hummus Recipe

    Photo of a container of tahini.
    • Cauliflower - You want 1 head of cauliflower chopped into florets.
    • Oil - I like to use avocado oil because of the higher smoke point. You could use regular olive oil, but I don't recommend extra-virgin.
    • Garlic - I highly recommend mincing your own to really give your hummus the best punch of flavor. For a fun twist, I sometimes use roasted garlic.
    • Lemon juice - You want ¼ cup plus extra in case you need to thin out the Cauliflower Hummus Dip.
    • Tahini - This Middle Eastern condiment is made from sesame seeds that have been toasted and ground into a paste.
    • Seasoning - Cumin, salt, and pepper will deepen the flavor of the hummus. You can sprinkle Everything seasoning, Za'atar, or sesame seeds on top for serving.

    Tips & Tricks

    • If you would like a thinner dip after processing, add 1 tablespoon at a time of additional lemon juice or water until your hummus reaches the right consistency.
    • You can also steam your cauliflower instead of roasting it, but keep in mind that the flavor won't be quite as deep and the dip will have more moisture.
    • For a pop of color and added flavor, sprinkle the Roasted Cauliflower Hummus with smoked paprika or fresh chopped parsley before serving. Or you can sprinkle it with sesame seeds.

    Serving Suggestions

    • Healthy Zucchini Chips get their crunch from being baked and are perfect for dipping!
    • If you're craving Middle Eastern flavors, Quinoa Tabbouleh is a gluten-free twist on a classic.
    • Skip the sauce and serve these Grilled Vegetable Quinoa Wraps with Roasted Cauliflower Hummus instead.

    Frequently Asked Questions

    Is Hummus Low Carb?


    Traditional hummus made with chickpeas, also known as garbanzo beans, is not considered a low-carb dish. A cup of chickpeas will have 42 grams of carbs with 8 grams of fiber.

    By making Hummus with cauliflower instead of chickpeas, however, we can drastically reduce the amount of carbohydrates in this dip.

    It's a simple switch that's great for anyone trying to follow a lower carb way of eating or trying to reduce calories.

    Should You Roast or Steam the Cauliflower?


    Either method will work for this easy Cauliflower Hummus. Personally, I like to roast the cauliflower for a fuller flavor and less moisture.

    Tools Needed to Make Roasted Cauliflower Hummus

    • Baking sheet
    • Parchment paper
    • Food processor
    • Measuring spoons

    Storage

    You can store Roasted Cauliflower Hummus in an airtight container in the refrigerator. It will keep for up to five days.

    Can you freeze cauliflower hummus?

    Yes! If you're looking for longer storage, it will keep in the freezer for about 3 months. I recommend freezing hummus in individual portions so you only have to thaw as much as you need at one time.

    How to Make Cauliflower Hummus

    Preheat the oven to 400 degrees F. Like a baking sheet with parchment paper.

    Arrange the cauliflower florets on the baking sheet. Drizzle with avocado oil, then toss to coat and season with salt and pepper. (If you prefer, you can toss everything in a bowl.)

    • Photo of cauliflower florets in a bowl.
    • Photo of cauliflower that has had seasonings sprinkled on it.
    • Photo of a red bowl with seasoned cauliflower in it.

    Bake the cauliflower for 20 minutes until fork tender.

    Transfer the cauliflower to a food processor. Add the garlic, lemon juice, tahini, and cumin, then process until smooth, about 2 minutes. (Scrape down the sides as necessary.)

    • Photo of seasoned cauliflower on a parchment lined sheet pan.
    • Photo of cauliflower that has been seasoned and roasted on a sheet pan.
    • Photo of garlic, cauliflower, tahini, and seasonings in the bowl of a food processor.

    If necessary, add 1 tablespoon at a time of additional lemon juice or water until the hummus reaches your desired consistency.

    Sprinkle with seasoning and serve with sliced vegetables or crackers

    You May Also Like These Dip Recipes

    • For an easy appetizer that will please any crowd, Jalapeño Ranch Dip comes together in a matter of minutes.
    • Four-ingredient Horseradish Dill Schmear is packed with flavor and great for outdoor entertaining.
    • Avocado Cream is a lighter take on guacamole that's every bit as smooth and delicious.
    • You'll love Slow Cooker Refried Bean Dip for an easy and healthier alternative to the original!
    Overhead photo of a bowl of cauliflower hummus with crackers, celery, and carrots on a platter next to it.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Square overhead photo of a bowl of cauliflower hummus with crackers, celery, and carrots on a platter next to it.
    Print Recipe
    No ratings yet

    Cauliflower Hummus

    Though I've never been a traditionalist in my kitchen, this Cauliflower Hummus surprised me. Cauliflower does a beautiful job standing in for chickpeas, creating a dip that is every bit as delicious as the original. Try it once and like me, you will be addicted!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: dip
    Servings: 6
    Calories: 207kcal
    Author: Wendy Polisi

    Equipment

    • Food Processor

    Ingredients

    • 1 head cauliflower cut into florets
    • 1 tablespoon avocado oil
    • Salt and pepper to taste
    • 1 teaspoon minced garlic
    • ¼ cup fresh lemon juice
    • ⅔ cup tahini
    • 1 teaspoon ground cumin
    • Everything seasoning Za'atar, or sesame seeds, for serving

    Instructions

    • Preheat oven to 400 degrees. Like a baking sheet with parchment paper.
    • Arrange the cauliflower on the baking sheet and drizzle with avocado oil. Toss to coat. Season with salt and pepper. Bake for 20 minutes, until tender.
    • Transfer the cauliflower to a food processor and add garlic, lemon juice, tahini, and cumin. Process until smooth, about 2 minutes.
    • If you would like a thinner dip, add additional lemon juice or water, 1 tablespoon at a time until the desired consistency is reached.

    Nutrition

    Calories: 207kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 39mg | Potassium: 427mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 51mg | Calcium: 63mg | Iron: 2mg

    Filed Under:

    Appetizer RecipesDips, Dressings & SaucesGluten Free RecipesKeto and Low Carb RecipesSnack Recipes

    More Gluten Free Recipes

    • 25-Minute Ninja Foodi Chicken Breast
    • 15-Minute Whipped Ricotta Dip
    • 30 Minute Crispy Keto Air Fryer Chicken Breast
    • 30-Minute Air Fryer Chicken Legs

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rating




    Primary Sidebar

    Favorites

    • Bread Machine Dinner Rolls
    • Gluten Free Vegetarian Lasagna
    • Tahini Pasta
    • Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • Thai Chicken Salad Recipe
    • Easy Slow Cooker Polenta

    Family, Food and Fun!

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure
    • Terms of Service
    • About
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.